Fall In!

Fall is here, and while the desert autumn may not include brilliantly colored leaves and frost on the pumpkin, we do start to get a break from the heat, and naturally that makes us think of -- what else? -- apples and squash.  Maybe you're thinking of football games and Halloween and Oktoberfest, but I'm a foodie and I'm thinking about apples and squash.  So here are a couple of fall-inspired recipes:

MEZA LUNA LASAGNA 
(Serves 6-8)

1 large butternut squash, peeled, sliced lengthwise, and cleaned of seeds/string

Olive oil cooking spray

Salt and pepper

2 jars of Alfredo-style pasta sauce

1 package of frozen chopped spinach, thawed and thoroughly drained

15 ounces of ricotta cheese

1/4 tsp. of nutmeg

No-boil lasagna noodles

1 cup of shredded mozzarella cheese

1/2 cup of grated Parmesan cheese

Preheat oven to 375 degrees.  Slice the squash halves into half-moons about 1/2" thick.  Spray a baking sheet with cooking spray and then sprinkle with salt and pepper.  Arrange the squash slices on the sheet in a single layer, spray them with cooking spray and sprinkle with salt and pepper.  Bake until tender, about 35 minutes.  Remove from oven and allow to cool.  Reduce oven temperature to 350 degrees.

In a sauce pan, warm the Alfredo sauce over low heat.  In a bowl, combine ricotta cheese, spinach, nutmeg, and a pinch of salt. 

To assemble the lasagna, coat the bottom of a 9"x13" baking pan with a little Alfredo sauce.  Place lasagna noodles side by side and top them with more  sauce.  Add a single layer of squash slices.  Top squash with more sauce and another layer of noodles.  Spoon the ricotta cheese mixture onto the noodles and spread it out to cover.  Top with more noodles and sauce and then the remainder of the squash slices.  Finish with sauce and the mozzarella and Parmesan cheeses.  Cover with foil and bake for 40 minutes.  Check for the tenderness of the noodles and then bake uncovered for 10 more minutes, until cheese is golden and bubbling.  Allow to rest for 15 minutes before serving.  

SQUASH CARBONARA 
(Serves 4)

1/2 large spaghetti squash, cooked and shredded with fork

(If you need pointers on cooking spaghetti squash, check out my post from September 1, 2011, where I extol the virtues of this magnificent vegetable.)

3 slices of bacon, cut into bite-sized pieces

1 clove of minced garlic

1/2 cup of light cream cheese, cubed

3/4 cup of milk

3/4 cup of baby peas

1/3 cup of grated Parmesan cheese

While the squash is cooling, cook bacon in a skillet until crisp, then remove and drain.  Pour off the drippings and saute the garlic for about 1 minute.  Add cream cheese, milk, and peas and simmer over low heat until the cheese is melted.  Add squash and bacon and toss to coat with sauce.  Sprinkle with grated Parmesan cheese. 

THE GOLDEN SLAW
(Serves 6-8)

1 bag of shredded green cabbage (make it easy on yourself)

1 cup of shredded carrots

1 Fuji apple, peeled, cored, and julienned

1 cup of dried cranberries

4 tbsps. of your favorite BBQ sauce

2 tbsps. of mayonnaise or plain Greek yogurt

Salt and pepper to taste

To make the dressing, combine BBQ sauce and mayonnaise or yogurt, then season with salt and pepper.  Combine the remaining ingredients in a bowl and toss with the dressing.  Chill before serving.

So there you have it -- squash and apples and more squash.  Hello, Fall!